Hazard Analysis and Critical Control Points (HACCP)

The sequence of stages and operations involved in the production, distribution, storage and handling of a food and its ingredients, from primary production to consumption.

The concept that food is produced in a sustainable way, accessible to all, available at all times and wholesome.

The concept that food will not harm the consumer when it is prepare and/or rate according to its intended use.

That a food is of a defined characteristic and is fit for its intended purpose

Hazard Analysis and Critical Control Points

• Pest control
• Maintenance programme
• Water control
• Cleaning programme
• Staff training programme
• Personal Health and Hygiene

• Conduct a Hazard Analysis
• Determine critical control points
• Establish critical limits
• Establish a monitoring system
• Establish a corrective action system
• Establish verification system
• Establish documents concerning all procedures and records

• Chemical
• Biological
• Physical 
• Allergenic

An action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level

Impact and Likelihood (Risk = impact + likelihood)

A point at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.